Pi(e) Day is almost upon us, so it’s time to invent another pie! Do you remember those orange creamsicles you used to eat as a kid? That magical combination of orange popsicle with cream filling! Well this year I decided to turn that into a pie.

Guessipe

CANDIED TANGERINE SPRINKLES

• 2 tangerines, halved and juiced (you’ll use the juice for the Orange Filling)
• 1 cup sugar

Place tangerine halves in a small pot, cover with water, bring to a boil, and simmer for 20 minutes. Drain and allow to cool. Scrape the pith off of the peels. Cut the peels into 1/4-inch wide wedges.

Bring 1/2 cup water and 3/4 cup sugar to a boil. Add the peels, and simmer until the peels are translucent, stirring occasionally.

Spread the peels onto a cooling rack placed over a foil-lined cookie sheet. Allow to drain and cool.

Toss the drained peels with the remaining 1/4 cup sugar. Spread the candied peels on a foil-lined cookie sheet to dry overnight.

CRUST

• 1 1/2 cups graham cracker crumbs
• 6 TBSP butter (melted)
• 1/3 cup sugar
• 1/2 tsp cinnamon

ORANGE FILLING

• zest of 3 tangerines
• 1/3 cup tangerine juice (about 5 tangerines)
• 14 oz can sweetened condensed milk
• 4 egg yolks
• 1/8 tsp salt

CREAM TOPPING

• 3/4 cup heavy cream
• 2/3 cup sugar
• 1 cup mascarpone
• 1 tsp vanilla

Combine all Crust ingredients. Press into a pie dish. Bake at 375 degrees F for 7 minutes.

Whisk together all Filling ingredients. Pour into baked crust. Bake at 375 degrees F for 15-20 minutes until filling is set. Refrigerate.

Bring the cream to a boil over medium heat. Add the sugar and stir until it has dissolved. Transfer to a bowl and refrigerate at least 2 hours.

Add the mascarpone and vanilla to the chilled cream mixture. Beat until stiff peaks form. Spread onto the chilled pie.

Sprinkle the candied tangerine peels on top of the pie.